Ingredients

• 1 cup of organic expeller-pressed canola oil
• 1 1/4 cup coconut sugar
• 1/2 cup cocoa powder
• 1 tsp vanilla
• 2 Tbsp vanilla
• 1 3/4 cups gluten free flour (Bob’s Red Mill is great)
• 1 tsp baking powder
• 1 1/2 tsp xantham gum
• 1/4 cup flaxmeal
• 1 cup vegan chocolate chips

Directions:

Preheat over to 330 degrees. In a large bowl, combine the oil,sugar cocoa, salt and vanilla. In a smaller bowl, combine the flour, baking powder, xanthum gum, and flaxmeal. Gradually add the dry ingredients to the wet ingredients, mixing well. When thoroughly combined, add the chocolate chips. Use a small spoon or melon baller to scoop small amounts of dough onto a cookie sheet. Oil the palm of your hand and flatten the rounded dough. Bake the cookies for 15 minutes, rotating the sheet after the first 9 minutes.

Adapted from Babycakes in NYC from The Eco-Justice Network